24-Hour Vegetable Salad

This take on a cold veggie salad is topped with a creamy orange dressing.

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 5  cups  mixed salad greens
• 1  medium carrot
• 1  medium cucumber
• 1  cup fresh mushrooms, sliced
• 1⁄2 cup radish, sliced
• 1⁄2 cup mayonnaise or 1⁄2 cup  salad dressing
• 1⁄4 cup plain yogurt
• 1  teaspoon  orange peel, finely shredded
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon black pepper
• 2  green onions, sliced
• 1⁄4 cup  olive, chopped
• 1⁄4 cup feta cheese

Directions

1. Place salad greens in a clear 3 quart straight-sided bowl or souffle dish. Peel carrot. Using vegetable peeler, cut carrot into long ribbons. Cut cucumber in half lengthwise: seed and slice 1/4 inch thick.
2. Layer ingredients on salad greens in the following order: carrot ribbons, mushrooms, cucumber and radish.
3. For dressing: In a small bowl, combine mayo, yogurt, orange peel, crushed red pepper, and black pepper. Spread dressing over salad, sealing to edge of bowl. Cover tightly with plastic wrap and chill for 2-24 hours.
4. To serve, garnish salad with green onion, olives and feta. Just before serving, toss to coat vegetables with dressing.